Sunday, June 7, 2009


I went to my first farmer's market yesterday, joy of joys! They do not have a whole lot of stuff yet but I did pick up some lovely rhubarb. Rhubarb is delicious in dessert like concoctions but I like to cook it as a savory side dish. It goes great with grilled or smoked meats and it just so happens that we were doing some smoking yesterday. We had smoked salmon, pork loin, and chicken. (I know that is a lot of meat but when we are going through the process of smoking meats, we make a lot of extras to eat for future meals.)
Rhubarb is very tart so even as a savory dish one must add a substantial amount of sugar. I cut it up, mixed it with some sugar, and baked it for about 30 minutes in a high oven. It really tasted great with the smoked pork.

Baked Rhubarb

5 stalks rhubarb, washed and cut into 1/2 inch pieces
1/2 - 3/4 cup sugar
pinch of salt

Preheat oven to 400. Mixed rhubarb, salt, and sugar together in a over safe baking dish. Bake for about 30 minutes or until rhubarb is tender. Taste and add more sugar if necessary.


  1. Can you freeze rhubarb? If so, what is your best method--does it need blanching? Thanks

  2. Yes, you can freeze rhubarb. I usually cut it into 1/2 inch pieces and freeze it without blanching.